Before the advent of modern brewing, the traditional German brewing season would finish in March just as the temperatures got high enough to create uncertainty in the brewing process. Because these beers (known as Märzenbier) would be cellared through the summer, they needed to be heartier brews that could hold up until the next brewing season began in September. These malty, robust lagers with their deep copper color and higher alcohol content are traditionally enjoyed during Oktoberfest in the final month before the new brews arrive.

Today, Oktoberfest is a massive party with 6 million people enjoying 7 million liters of beer over the span of 16 days. Despite the lure of such a gathering, we prefer to stay States-side and enjoy our beer buyer Eric’s selection of special seasonal beers available in our stores from September through October.